Ahhhhh cherries…. These little puppies are so good (and good for you!) that they don’t last long in our house (check out my recent post on all the amazing health benefits of berries here). But after a few weeks of traveling and insanity, I found a bag of forgotten, nearly-past-their-prime cherries in a dark corner of my fridge, and knew I had to get them into our bellies right quick.

Enter: the trusty crisp! Crisps and crumbles are such a quick, easy, and healthy dessert, but one I typically reserve for fall/winter… Apple crisps, pear crumbles, something about these humble desserts just elicit images of cozy evenings by the fire in the colder months.

But with summer upon us and berry season in full swing, I thought, why not make a summery version of this favorite, in a perfect size just for two?

I opted for a grain-free cherry crisp as opposed to a crumble since it’s easier to omit oats (which are more of a fall/winter grain) in favor of nut flour. And instead of cinnamon (which is a warming, cold weather spice), I used cardamom (a cooling, digestion-boosting summer spice), which lends a different flavor profile to the dessert, and complements the cherries beautifully. The whole thing ends up being totally grain-free and the use of maple syrup as a sweetener makes it paleo as well. It’s pretty much the perfect healthy dessert!

We’ve been these eating flourless banana pancakes for years now, but since having a baby, these delicious, protein-packed puppies have become a weekly mainstay in our house. They take just a few minutes to make, so they’re just as perfect for busy mornings as they are for long weekend breakfasts. With just three ingredients, these pancakes are the epitome of clean, easy cooking. Plus, no added sugar or flour makes them paleo, gluten-free, etc. etc. etc. — pretty much great for any diet. And they’re a great alternative to the sugary, refined carbs of traditional pancakes.

Though I used to make a more complicated version (see my Flourless Blueberry Coconut Pancakes), now, we just opt for a pared down version. I make little silver-dollar sized pancakes for my toddler and regular sized pancakes for us.

The key to getting them to puff up is using a super hot pan — I use my trusty cast iron.

French toast is one of my favorite comfort foods, so I’ve been determined to make it healthier, especially before I get little M obsessed with it too.

The best and easiest way to make healthy french toast is changing the kind of bread you use. I like to use sprouted, whole grain bread instead of the typical crappy white bread, which instantly makes it a healthier, fibrous breakfast, instead of a high glycemic sugar bomb for the body.

The other healthy modifications include omitting sugar or maple syrup, and using peanut butter and fruit instead! Peanut butter is naturally sweet, and makes this yummy french toast even higher in protein, which is great. If you need even more sweetness in the batter, you can mash up a banana and mix it in, but I personally find that the peanut butter plus some added berries when serving makes the french toast sweet enough, and I can feel good about serving it to my toddler.

I’ve often posted the top foods to keep you looking young and beautiful. While great separately, these foods actually taste amazing together! Try this delicious Total Beauty Salad for lunch or dinner a few times a week, and you will experience beauty, health, and vitality you thought would only be possible through supplements and topical remedies…

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I'm Natasha Uspensky, holistic nutritionist, Ayurvedic practitioner and healthy lifestyle expert. I created The Organic Beauty to be your resource to celebrate and learn about everything from healthy eating and living for your whole family, to natural beauty and sustainable style. I hope to inspire you to live beautifully and healthfully, in a life you love!